As if chocolate meringue wasn't enough, how about accompanying it with raspberry cream and fresh raspberries? This gorgeous pavlova style meringue is swirled with chocolate to give a marbled effect. It's then smothered with raspberries, cream and crunchy toasted almond flakes. Wow all your friends and family with this recipe next time you're entertaining. It's perfect for summer and alfresco dining.
Melt the chocolate in a bowl suspended over a pan of hot water. Once melted, stir and leave it to cool a little.
100 g dark chocolate
Meanwhile, using an electric whisk or stand mixer, whisk the eggs whites with the cream of tartar until stiff.
3 egg whites, 1 pinch cream of tartar
Add the sugar, a tablespoonful at a time and whisk until stiff and glossy.
175 g golden caster sugar
Using a tablespoon, slowly fold in the chocolate until you have a marble effect you're happy with.
Heap the meringue onto a baking sheet covered in non-stick paper and smooth out into a rough round. Create a shallow dip in the middle for the filling to sit in.
Scatter the almonds over the top.
20 g flaked almonds
Bake at 120℃ (100℃ fan, 250℉, Gas ½) for 2 hours. Turn the oven off, but leave the meringue inside with the door open to cool slowly.
Once cool, remove from the tray and peel off the paper.
Raspberry Cream
Whisk the cream until thickened and peaks start to form.
200 ml double cream (heavy cream)
Stir all but a handful of the raspberries into the cream, crushing them roughly as you go.
250 g raspberries
Spoon the raspberry cream into the dip you created in the meringue.
Scatter the remaining raspberries over the top and some toasted flaked almonds if liked, then dust with a little icing sugar.
icing sugar for dusting
Notes
Be careful not to over whip the cream. Try not to go further than soft peaks as the action of stirring in the raspberries will stiffen the cream further.As the meringue is already very sweet, I don't add any sweetener to the cream and raspberries. But raspberries are often quite sharp, so if you feel it needs it, whip a spoonful of sugar into the cream.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.